recipe Monday

Lately Grace has been asking if we could bake something.

We didn't do as much baking as I wanted to over the holidays, so I thought it would be a great opportunity to try something new.

And since my friend Colleen, of

The Crazy Eight created 'Recipe Monday' I am linking to her blog. Please check out what she's posted and what others have too through her link.

So what did we bake?

We tried a recipe from 'Martha Stewart's Cookies' book, which is a fabulous cookbook in my opinion. It has every cookie you could ever dream of in it...all extremely yummy looking. I let Grace choose and she picked, 'Cream Cheese Swirl Blondies.'

Grace measured the ingredients and put them in the bowl, she wanted to do it all. This was her first time using an electric hand mixer and she did awesome. She's an expert at cracking eggs too I have to say...

I did let her have a little taste of the cream cheese mixture...



And here they are...

Cream Cheese Swirl Blondies




Cream Cheese Swirl Blondies



11 TBS. unsalted butter, room temperature plus more for pan
1 & 2/3 cups plus 2 TBS all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
1 cup packed light brown sugar
3 large eggs
1 & 1/2 tsp. pure vanilla extract
6 oz. cream cheese, room temperature
1/4 cup granulated sugar


1. Preheat oven to 325 degrees F. Line a buttered 8 inch square baking pan with parchment, allowing a 2 inch overhang. Butter lining, not overhang.


2. Whisk together 1 & 2/3 cups flour, the baking powder, and salt in a bowl.


3. Put 9 TBS butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add 2 eggs and 1 tsp vanilla; mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl, until well combined.


4. Put cream cheese, granulated sugar, remaining 2 TBS butter, 2 TBS flour, 1 egg, and 1/2 tsp vanilla into a bowl and mix with an electric mixer. Mix on medium speed until smooth.


5. Pour half of the blondie batter into the prepared pan, and spread evenly with an offset spatula. Spoon two-thirds of cream cheese mixture on top, and spread evenly. Drop dollops of remaining batter on top (spacing about 1 inch apart), and spread. Top with dollops of remaining cream cheese mixture, about 1 inch apart.


6. Gently swirl cream cheese mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until golden brown and a cake tester inserted into center comes out with a few crumbs but is not wet, 45 to 47 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. They can be stored in an airtight container at room temperature for up to 2 days.





I would describe them as a combination of a bar cookie/cake in a way, with a smooth, slightly tart taste and are a little bit rich. Heavenly...
Hope you try them!